Do you know about the méthode traditionnelle process?
Following the secondary fermentation in the bottle the wine has extended ageing on the yeast lees, which contributes a range of complex, savoury characteristics to the finished wine.
Perhaps more importantly, the yeast contributes to the texture and overall finesse of the bubbles in Chandon Brut, a result which cannot be achieved without this méthode traditionnelle. Individual bottles are then riddled and disgorged, and a small amount of dosage liqueur is added to finish the wine. After a further 3-6 months bottle age the wine is ready for consumption.
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